Melt chocolate in double boiler, cream butter and sugar thoroughly. Add egg, mix well, and stir in the melted chocolate. Mix in sour cream. Sift dry ingredients together three times, add alternately with milk. Mix well. Add vanilla. Bake in two well-greased 9″ pans at 350° F. for 35 minutes. Serve with Orange Filling and Frosting. _FLUFFY CHOCOLATE CAKE_ ⅔ cup butter 1 cup sugar 3 eggs, well beaten 1 teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 2 cups sifted all-purpose flour 3 teaspoons baking powder ¼ teaspoon salt ¾ cup milk Melt chocolate in double boiler. Cream butter and sugar. Add eggs, vanilla and stir in melted chocolate. Sift dry ingredients together three times. Add alternately with milk to chocolate mixture, beat after each addition until smooth. Bake in two well-greased pans at 350° F. for 35 minutes. Serve with Nestlé’s Chocolate Fudge Frosting. _CHOCOLATE REFRIGERATOR COOKIES_ ½ cup butter 1½ cups brown sugar 1 egg, unbeaten 1 teaspoon vanilla 2 cups sifted all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate 1 cup chopped walnuts Cut chocolate into pieces the size of a pea. Cream butter and sugar thoroughly. Add unbeaten egg and mix until smooth. Sift together flour, baking powder and salt three times. Add to butter and sugar mixture. Add chocolate pieces and nuts to the mixture. Shape dough into a firm roll about 2 inches in diameter. Roll tightly in wax paper and store in refrigerator until ready to bake. Cut in ¼-inch slices. Bake at 350° F. 15 to 20 minutes. _CHOCOLATE OATMEAL COOKIES_ ½ cup butter 1 cup brown sugar Rind of one orange 1 egg, unbeaten 1 teaspoon vanilla ¼ teaspoon salt ½ cup sifted all-purpose flour 1½ cups rolled oats 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces the size of a pea. Cream butter and sugar. Add grated rind of an orange. Add egg, salt, and vanilla, and beat well. Stir in flour and oatmeal. Add the chocolate pieces and work into batter. Form into small mounds on a cookie sheet. Bake for 15 to 20 minutes at 350° F. to 375° F. _CHOCOLATE COCOANUT KISSES_ 3 egg whites 1½ cups sifted confectioners’ sugar 1 tablespoon flour ½ cup shredded cocoanut 1 teaspoon vanilla 1 Economy Size Bar (7 oz.) Nestlé’s Semi-Sweet Chocolate Cut chocolate into pieces the size of a pea. Sift sugar and flour. Beat egg whites until stiff. Gradually sprinkle sugar and flour mixture over egg whites and continue beating. Add vanilla, chocolate and cocoanut. Mix together. Drop by teaspoonfuls on greased cookie sheet. Bake at 500° F.—10 minutes or until light brown in color. Allow cookies to cool slightly before removing from sheet. _CHOCOLATE DERBIES_